We Bet You Didn’t Know You Could Do This With Store Bought Cookie Dough

Praise be!
Today is one of the greatest food holidays of the year, National Chocolate Chip Cookie Day. Obviously, today we all need to get our hands on a fresh-baked cookie,
and, in the spirit of the holiday, perhaps even bake some ourselves. Oh, what’s that you say? You’re too busy with work?
You hate baking? Well, what if we told you these recipes are made with store-bought cookie dough? We only have two words for you: COOKIE NACHOS.  Read on for that recipe, plus two others that will change your cookie game.    

Photographed by Jackie Alpers.

Cookie Nachos
Nachos for dessert?
Of course! Especially when they’re loaded with chocolate chips and drizzled
with hot fudge.  

Ingredients

1 (16.5 oz) roll
refrigerated chocolate chip cookie dough
1/2 cup chocolate
fudge sauce
1/3 cup slivered
almonds
1/3 cup mini
chocolate chips 

Instructions

1. Roll out the
dough as thin as you can into one giant cookie, and place directly onto a rimless
cookie sheet.

2. Bake according
to package directions, about 18 to 25 minutes or until browned and crispy around
the edges.

3. While still
warm, cut the cookie into triangles. Let cool completely. 

4. Once they've cooled, arrange the triangles on a large platter. 

5. Warm the hot
fudge, then drizzle over the cookies with a spoon. 

6. Toss on the
chocolate chips and sliced almonds. Enjoy!

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Photographed by Jackie Alpers.

Secret Chocolate
Chip Cookie Cupcakes
Treats hidden
inside cupcakes are all the rage, so hiding cookie dough inside cupcakes may be
the perfect way to surprise your loved ones on this national day of cookie
celebration.  

Ingredients

1 package chocolate
cupcake mix
8 ounces
refrigerated chocolate chip cookie dough
Frosting and
sprinkles of your choice 

Instructions 
1. Preheat the oven
to 350°F degrees. 

2. Prepare the
cupcake mix according to package instructions and set aside. 

3. Roll the
chocolate chip cookie dough into 1-inch balls. 

4. Spoon the
cupcake batter into silicone baking cups or paper-lined cupcake tins until
about 1/3 full, then gently plop a cookie ball into the middle of each. Spoon
batter over the top until completely covered (they should be about 2/3 full).

5. Bake until a
toothpick inserted into the middle of each cupcake comes out clean, about 18 to 25
minutes, depending on the size of your cupcakes. 

6. It will be
hard, but you have to allow the cupcakes to cool completely before
frosting.  

Photographed by Jackie Alpers.

Chocolate Chip Cookie Butter
Cookie butter is
like peanut butter, but it's made with cookies instead of peanuts, so it's
obviously way better. It may seem a little counter-intuitive to bake
cookies and then pulverize them back into their dough-like form, but cookie
butter is safer (and tastier!) than eating raw dough right out of the
package.  

Instructions
1 (16.5 oz) roll refrigerated cookie dough 
1 tbsp
neutral-flavored cooking oil (like canola)
1/3 to 1/2 cup
water 
1/4 cup mini
chocolate chips
1/4 cup chopped
pecans (optional)
Pretzels, fruit, or graham crackers for serving  

Directions 
1. Bake cookies
according to package instructions and let cool completely.

2. Break 6
ounces of the cookies (about 16 medium sized cookies) into the
bowl of a large food processor and pulse into fine crumbs. Yes, you may eat any
leftover cookies while doing this! 

3. Continue to
process while adding the oil very gradually, and pour in just enough water to
achieve the consistency of creamy peanut butter, about 1/3 to 1/2 cup.

4. Transfer to a
bowl and fold in the mini chocolate chips and pecans, saving a few of them for
garnish. Serve with pretzels, fruit, or graham crackers.       

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